In a jar with a tight-fitting lid combine the vinegar, maple syrup, mustard, garlic, water, salt, and pepper. Shake to combine.

Slowly pour in the olive oil and shake or whisk to combine again. This makes about 1 cup of vinaigrette which may be kept in the refrigerator for up to a week. Be sure to bring it to room temperature (and shake it) before you use it.

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That sounds great! I found this on a local blog this spring and have been using it as my basic salad dressing recipe. I vary the basics (oil, vinegar/citrus, sweetener) as needed. Plus, I’ll add salt/pepper, mustard, soy sauce or other optional ingredients as desired.

That one looks good, too, Sally, although I find that with honey it’s easiest to heat it briefly with the vinegar so it dissolves. I have a honey recipe SOMEWHERE I’ll try to post soon. Meanwhile, I’ll try yours and see how it works. Thanks……..